Carbonara

Method

1. Cut the guanciale: part into cubes (for the base) and part into thin slices (for decoration).
2. Place the guanciale cubes in a cold pan and cook over medium-low heat until crispy and the fat is rendered. Drain and set aside.
3. In the same pan, cook the thin slices of guanciale until crispy, then drain on paper towels.
4. In a bowl, whisk together 1 whole egg and 2 egg yolks. Add a generous amount of grated pecorino and freshly ground black pepper. Mix well to obtain a cream.
5. Cook the pasta (mezze maniche) in plenty of salted water. Drain al dente, reserving some pasta water.
6. Place the egg bowl over the simmering pasta pot (bain-marie) and heat gently, stirring constantly, until the mixture becomes frothy and slightly thick (do not scramble).
7. Transfer the drained pasta to the egg bowl and toss quickly with a wooden spoon, adding a little pasta water to create a creamy consistency.
8. Add the guanciale cubes and a drizzle of their rendered fat. Mix well.
9. Serve immediately, garnished with the crispy guanciale slices and an extra sprinkle of pecorino.